This is from the June/July 2012 issue of Cook's Country Magazine. My daughter was sending cookies to my grandson, he's a Marine, and we are SOOOOOO proud of him. Anyway, I wanted to send some cookies too so I decided to make these. Killing two birds with one stone you could say, cookies for my grandson and trying a new recipe too. I must say these are really good. They are sort of like a Pecan Sandie only BETTER. This is a keeper recipe and I will make it often. Oh did I mention it's easy too.
Printable
Ingredients:
3/4 cup AP flour
1/2 cup finely crushed reduced fat Cape Cod potato chips, they say you have to use these...they can be found everywhere, taste good too. :)
1/3 cup pecans, toasted and finely chopped
1/4 tsp salt
8 TBL unsalted butter, cut into 8 pcs soft but still cool
1/4 cup white sugar
1/4 cup confectioner's sugar
1 large egg yolk
1/2 tsp vanilla extract
Direction:
Adjust oven rack to middle, preheat oven to 350. Line to rimmed baking sheets with parchment paper. In bowl combine flour, potato chips, pecan and salt.
In stand mixer (you could use a hand held mixer too) beat butter and sugars together until fluffy and pale. (about 3 minutes) Add egg yolk and vanilla, beat until combined. Add flour mixture in 3 stages until all incorporated. Roll dough into 1 inch balls and place on baking sheet 3 inches apart. With drinking glass dipped in flour using the bottom flatten cookies to about 1/4 inch. Bake for 11-13 minutes turning pan 1/2 way through. Cook until lightly golden around edges and bottom is brown. Let cool completely on pan for at least 15 minutes.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do All the things YOU love.
Donna
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